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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - Salt and pepper to taste - 1 tablespoon lime juice I love using fresh ingredients. They make the soup taste amazing. Olive oil adds great flavor and helps cook the veggies. Onions and garlic give a sweet and savory base. Bell peppers bring color and crunch. Cumin, chili powder, and smoked paprika are key spices. They add depth and heat to the soup. Diced tomatoes with green chilies give a nice kick. Chicken broth makes it rich and hearty. Shredded chicken adds protein and texture. Black beans and corn add more nutrients. They also help make this soup filling. A splash of lime juice brightens the flavors. - Fresh cilantro, chopped - Avocado slices - Tortilla chips For garnishes, I love adding fresh cilantro. It adds a pop of color and flavor. Creamy avocado slices make each bite smooth. Tortilla chips bring that crunch we all love. They also make the meal fun! - Calories: Around 300 per serving - Protein: 25 grams - Fats: 10 grams - Carbohydrates: 35 grams This soup is not only tasty but also healthy. It has a good amount of protein. The fats come from avocado and olive oil. Carbs mainly come from beans and corn. Enjoy a bowl and feel good about your meal! {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion. Cook it for about 3-4 minutes until soft. 3. Stir in 3 cloves of minced garlic and 1 diced red bell pepper. Cook for 2 minutes. 4. Add 1 diced green bell pepper. Sauté for another 2 minutes, letting the smell fill your kitchen. 5. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Stir for 1 minute to toast the spices. 1. Pour in 1 can of diced tomatoes with green chilies. 2. Add 4 cups of chicken broth and 2 cups of shredded cooked chicken. 3. Mix in 1 can of drained and rinsed black beans and 1 cup of corn. 4. Stir everything well to combine the flavors. 1. Bring the soup to a simmer. Cook for about 15-20 minutes. This lets the flavors blend. 2. Taste the soup and add salt and pepper as needed. 3. Squeeze in 1 tablespoon of lime juice for a bright finish. 4. Garnish each bowl with fresh chopped cilantro and avocado slices. Serve with tortilla chips for crunch. Toasting spices is key for great flavor. When you heat spices in oil, they release oils that add depth. I toast cumin, chili powder, and smoked paprika in olive oil for one minute. This small step transforms your soup. Adjust seasoning to suit your taste. After simmering, taste the soup. You may need more salt, pepper, or lime juice. A little lime juice brightens the flavors. Start slow, adding a bit at a time. Using the right tools makes cooking easier. I recommend a Dutch oven for this soup. It heats evenly and holds heat well. You can sauté, simmer, and serve all in one pot. This saves time and effort. A good knife is also important. It helps you chop onions and peppers quickly. A cutting board with grips keeps it steady while you work. This makes prep safe and easy. Pair your soup with tasty sides. Tortilla chips add crunch and fun. You can also serve it with a fresh salad. A side of rice works well too. For toppings, I love fresh cilantro and avocado slices. They add creaminess and color. You can also sprinkle cheese or a dollop of sour cream on top. These extras make each bowl special. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It adds flavor and saves prep time. Customize the Spice Level: Adjust the amount of chili powder and cumin to suit your taste. Add fresh jalapeños for extra heat! Add More Veggies: Sneak in extra vegetables like zucchini or spinach for added nutrition and flavor. Garnish Creatively: Enhance presentation by using toppings like crumbled queso fresco, sour cream, or a drizzle of hot sauce. {{image_2}} You can easily make this soup vegetarian. Just swap the chicken with chickpeas or tofu. Chickpeas add protein and fiber. Tofu offers a nice texture. Both options absorb flavors well. You still get a hearty dish that everyone will love. Want a kick? Adjust the spice level with different peppers. Use jalapeños for heat or bell peppers for mildness. You can also add hot sauce for an extra boost. Start small and taste as you go. It’s all about finding your perfect heat. For a richer soup, add cream or sour cream. This makes the soup smooth and velvety. Stir in the cream just before serving. It adds a nice touch and a different flavor. You can also serve it with a dollop of sour cream on top. To keep your chicken enchilada soup fresh, store it in an airtight container. Place the soup in the fridge if you plan to eat it within a few days. For longer storage, freeze the soup in freezer bags or containers. Leave some space in the bags for expansion. This helps maintain the best taste and texture. When you reheat the soup, do it slowly on the stove. This method keeps the flavor intact. Stir the soup often to ensure even heating. If you use a microwave, heat it in short bursts. Stir in between to avoid hot spots. You can add a splash of chicken broth to bring back some moisture. In the fridge, your chicken enchilada soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any signs of spoilage before eating. If it smells off or has changed color, it’s best to throw it away. Enjoying your soup while it’s fresh ensures the best flavor and safety. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the meat and toss it in. You can skip the step of cooking chicken from scratch. This makes your soup quick and easy. If your soup is watery, you have options. You can add more black beans or corn. Another method is to mix some cornstarch with water and stir it in. Give it a few minutes to cook. You can also let it simmer longer to reduce the liquid. Yes, you can make this soup in a slow cooker. Start by sautéing the onions, garlic, and peppers on the stove. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method makes the flavors even better as they meld together. In this post, we covered how to make a tasty chicken enchilada soup. We looked at essential ingredients, from olive oil to spices. I shared tips for perfect flavor and cooking techniques. You learned about storage and reheating to keep your soup fresh. We also explored variations like vegetarian options and creamy additions. Now, you can enjoy a delicious soup, tailored to your tastes, anytime!

Zesty Chicken Enchilada Soup

A flavorful and spicy chicken enchilada soup with a blend of vegetables and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • to taste salt and pepper
  • 1 tablespoon lime juice
  • for garnish fresh cilantro, chopped
  • for serving avocado slices
  • for serving tortilla chips

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and cook until softened, about 3-4 minutes.
  • Stir in the minced garlic and diced bell peppers, cooking for another 2 minutes until fragrant.
  • Sprinkle in cumin, chili powder, and smoked paprika, stirring to toast the spices for about 1 minute.
  • Add the diced tomatoes with green chilies, chicken broth, shredded chicken, black beans, and corn to the pot.
  • Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
  • Season with salt, pepper, and lime juice, adjusting to taste as necessary.
  • Before serving, garnish each bowl with freshly chopped cilantro and a few slices of avocado. Serve with tortilla chips on the side for an added crunch.

Notes

Serve with tortilla chips for added crunch.
Keyword chicken, enchilada, soup, spicy